Cheeseburger Dip

Cheeseburger dip is a crowd-pleasing appetizer for potlucks, parties, and get-togethers! This recipe takes delicious cheeseburger ingredients like beef, onion, tomato, relish, and cheese and turns them into a deliciously addicting snack! 

Overhead shot of cheeseburger dip topped with lettuce and tomatoes.

Reasons You’ll Love This Recipe

  • Packed with Flavor: If you’re a cheeseburger lover, this dip will not disappoint!
  • Crowd-pleasing: Who doesn’t love a cheesy, meaty dip?! This one is so good that it never lasts long. Kids love it, too!
  • Easy to Make: Just a handful of ingredients and 30 minutes is all you need for creamy, cheesy, bubbly perfection! Crockpot instructions are included, too!

Ingredients for Cheeseburger Dip

If you love burgers as much as I do, then you will love this dip. It’s cheesy, meaty, flavorful, and so simple to throw together! Check out the recipe card at the bottom of the post for exact measurements.

  • Ground Beef: Using 80/20 ground chuck will add more flavor, but feel free to use leaner ground beef if you’d like. It will be amazing either way!
  • Diced Onion: Sautéed to add depth of flavor.
  • Diced Tomatoes: Use a can of petite diced tomatoes for a sweet, acidic taste and extra texture. Instead of using diced tomatoes, you can use canned diced tomatoes with green chiles! This will add some heat if you prefer a spicy dip.
  • Dill Relish: Adds a bit of tangy sweetness, just like when you add pickles to burgers!
  • Velveeta Cheese: Provides the perfect melty, gooey, creamy texture.
  • Cream Cheese: Adds a creamy, rich flavor and texture.
  • Salt & Ground Black Pepper: To bring out and enhance all of the flavors.
  • Toppings: You can add any toppings you’d like, but our favorites are shredded lettuce, grilled onions, and diced cherry tomatoes.
Overhead shot of labeled ingredients.

Let’s Make Cheeseburger Dip!

I love to whip this dip up for potlucks, holiday parties, and game days! This is super easy to cook either on the stovetop or in a slow cooker. See the recipe card for slow cooker instructions. Get ready to be obsessed with this ooey-gooey, hearty dip!

  1. Brown the Beef: Add the ground beef to a medium skillet or cast iron pan. Cook over medium heat until cooked through and no pink remains. Drain the fat except for one tablespoon and remove the beef from the pan.
  2. Sauté the Onions: Add the onions to the pan and stir into the remaining beef fat. Cook for 3-4 minutes over medium heat until the onions are tender and translucent.
  3. Combine: Add the cooked beef, diced tomatoes, and relish to the onions. Stir to combine and cook for about 2 minutes, until heated through.
  4. Finish with Cheeses and Toppings: Cut the Velveeta and cream cheese into cubes and add to the pan. Cook and stir until all the cheese has melted. Taste and season with salt and pepper as needed. Transfer to a serving dish and top with shredded lettuce, caramelized onions, and diced tomatoes. Serve with bread or crackers.

Want to Cook this in a Crockpot Instead?

  1. Cook the beef in a skillet until browned, then add to the bottom of a 4-quart crockpot.
  2. Add the onions, diced tomatoes, relish, Velveeta, and cream cheese.
  3. Cover and cook on low for 2-3 hours, stirring occasionally until everything is heated through and melted. Before serving, taste and season it with salt and pepper.
Overhead shot of beef being browned in a skillet.
Overhead shot of onions being sautéed in a skillet.
Overhead shot of browned beef with onions, tomatoes and relish.
Overhead shot of beef mixture with Velveeta and cream cheese on top.

Tips and Variations

This amazing cheeseburger dip will already be a party in your mouth, but let’s take it to the next level with some simple tips!

  • Lean Ground Beef: If you use lean ground beef, there may not be much fat left to cook the onions. If this is the case, add a couple of teaspoons of butter or olive oil to the pan and let it heat before adding the onions.
  • Type of Cheese: If you don’t want to use Velveeta or it isn’t available, substitute the Velveeta for 2 cups of shredded cheddar cheese and 4 ounces of cream cheese. The texture and flavor will be a little different, but the overall result will still be absolutely delicious! For the smoothest dip, use mild cheddar instead of sharp or extra sharp.
  • Add More Toppings! The great thing about cheeseburgers is everyone likes to make them different. So you can adjust this dip to suit your tastes. Add crumbled bacon, shredded cheddar or pepper jack cheese, diced avocados, sliced jalapenos, or even a few tablespoons of barbeque sauce!
Close up shot of cheeseburger dip.

Store Leftover Cheeseburger Dip

  • Storing: Store in an airtight container in the refrigerator for up to 7 days.
  • Reheating: Reheat over medium-low heat until steaming and fully heated through before serving.
  • Make Ahead: You can prepare this dip 2-3 days in advance. Store and reheat as noted above.
  • Freezing: I don’t recommend freezing this dip, as the Velveeta becomes grainy when it thaws from being frozen.
Close up shot of someone getting a bite of dip on a crust of bread.

More Delicious Dip Recipes

Here are several more irresistible dip recipes that your family and friends will devour! They are all super tasty and so easy to make! For more snack inspiration, check out my full list of appetizers!

Dressings, Sauces, and Dips

Taco Dip

5 mins

Print

Cheeseburger Dip

Cheeseburger dip is a crowd-pleasing appetizer for potlucks, parties, and get-togethers! This recipe takes delicious cheeseburger ingredients like beef, onion, tomato, relish, and cheese and turns them into a deliciously addicting snack! 
Course Appetizer, Side Dish
Cuisine American
Keyword cheeseburger appetizer, Cheeseburger Dip, cheesy ground beef dip, Game day dip, party dip
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 351kcal
Author Alyssa Rivers

Ingredients

Toppings

  • shredded lettuce
  • grilled onions
  • diced cherry tomatoes

Instructions

  • Add the ground beef to a medium skillet or cast iron pan and cook over medium heat until cooked through and no pink remains. Drain the fat except for 1 tablespoon and remove the beef from the pan.
  • Add the onions to the pan and stir into the remaining beef fat. Cook for 3-4 minutes over medium heat until the onions are tender and translucent. Add the cooked beef, diced tomatoes, and relish to the onions. Stir to combine and cook for about 2 minutes, until heated through.
  • Cut the Velveeta and cream cheese into cubes and add to the pan. Cook and stir until all the cheese has melted. Taste and season with salt and pepper as needed.
  • Transfer to a serving dish and top with shredded lettuce, caramelized onions, and diced tomatoes. Serve with bread or crackers.

Notes

Crockpot Instructions: Complete step 1 before adding the cooked and drained beef, onions, diced tomatoes, relish, Velveeta, and cream cheese to a 4-quart crockpot. Cover and cook on low for 2-3 hours, stirring occasionally until everything is heated through and melted. Before serving taste and season with salt and pepper.

Nutrition

Calories: 351kcal | Carbohydrates: 8g | Protein: 22g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 747mg | Potassium: 382mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 631IU | Vitamin C: 1mg | Calcium: 252mg | Iron: 2mg


Popular posts from this blog

‘Scientific Investigation and Discovery Ensures the Wine Industry Can Continue to Produce High Quality Wines,’ says Elizabeth Tomasino, Innovator of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Images Courtesy of Anita Oberholster, Tom Collins and Elizabeth Tomasino The Researchers Are Giving Wildfire-Plagued West Coast Wine Producers Hope. Smoke taint is one of the greatest threats to America’s West Coast wine regions, with wines from over half the vintages of the last decade affected. In the age of climate change , as wildfires become an increasingly regular part of life, the need for more research into the effects of smoke on grape growing and winemaking takes on new urgency. Enter three researchers: Anita Oberholster at the  University of California, Davis ; Tom Collins at  Washington State University  and Elizabeth Tomasino at  Oregon State University . Individually, Oberholster, Collins and Tomasino had already been working on topics related to smoke and wine, but when the three applied for and received a four-year Specialty Crop Research Initiative (SCRI) grant in 2020, they combined forces, bringing research experience from their respective states to the table
Read more

The House Is ‘Intrinsically Tied to Provence,’ says Cyprien Roy of Domaines Ott, European Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of Lucy Beaugard The Historic Rosé Producer Has Never Chased Trends. For many wine lovers in the United States and beyond, Domaines Ott rosé —in its iconic amphora-shaped bottle—influenced their impression of one of the essential products of Provence . The plurality of Domaines Ott is derived from three properties: historic Château Romassan in Bandol ; Clos Mireille, a former monastery at La Londe Les Maures; and the windswept flagship Château de Selle in Taradeau. “Domaines Ott has been producing rosé for more than 100 years,” says Cyprien Roy, communications manager at Maisons Marques & Domaines USA, Inc . representing Louis Roederer, owner of Domaines Ott. Though often credited for elevating the popularity of high-end Provençal rosé around the world, the company is “not in it for producing wines that are trendy,” says Roy. Domaines Ott was founded in 1912 by Marcel Ott, a young agronomist from Alsace who found enough viticultural inspiration in Provence t
Read more

DoorDash Reintroduces: Merchant Suite to Help Restaurants Unlock New Potentials for Growth

Image
  In the face of a tough economy, supply chain interruptions, and industry-wide obstacles, small and mid-sized restaurant owners are finding it more difficult to grow their businesses. These restaurants moved with agility during the pandemic, optimizing operating models to better support their communities and their bottom line, but many are still struggling to recover as the pandemic endures and we brace for the looming recession. Through collaboration with third-party partners like DoorDash, thousands of restaurants discovered a consumer appetite for on-demand delivery that drove new revenue. This shift not only helped keep smaller operators afloat, but it introduced them to new customers at a time where consumer engagement is crucial and demand for delivery continues to grow.  Restaurateurs have seen firsthand how much opportunity exists for their businesses and food delivery apps when they work together and know that the future of the industry is highly collaborativ
Read more

Reese’s Fudge

Image
An easy 3 ingredient no-bake fudge that has Reese’s Peanut Butter Cups inside. Reese’s fudge is creamy and delicious and only takes 20 minutes to throw together! It will have the whole family wanting more. Calling all peanut butter lovers! Here are a few more sweet treats I know you’ll love: peanut butter fudge , 3-ingredient peanut butter cookies , and of course – my tried and true peanut butter bars ! 3-Ingredient Reese’s Fudge Reese’s fudge is the king of easy desserts. And no baking is required! Could there be anything better? This fudge is packed with rich peanut butter chocolate flavor. It just melts in your mouth! Honestly, this turned out so much better than expected and I couldn’t stop eating it. Everyone that I gave the fudge to was obsessed with it as well. This is your sign to make some right now! Homemade fudge is the absolute best. With how simple it is to make, there’s really no reason not to! It only takes 3 ingredients. (Yes, you read that right!) Peanut butter
Read more

Hummingbird Cupcakes

Image
A bite-sized take on a classic Southern dessert, these hummingbird cupcakes are sure to win your heart! Filled with pecans, chopped fruit, and topped with smooth cream cheese frosting, you won’t be able to stop at one! One of the unique things about hummingbird cake is that it’s filled with coconut and pineapple! If you love tropical fruits, this is the dessert for you! A few more recipes I think you’ll love are this pineapple upside down cake , coconut cream cake , and key lime poke cake ! Hummingbird Cupcakes With Cream Cheese Frosting If you’ve never had hummingbird cake before, you’re in for a treat! There’s a reason it’s been popular since the 70s! It’s similar to carrot cake in terms of spice and texture, but filled with coconut and pineapple for a pop of tropical flavor. In cupcake form, it’s even better! These delicious spiced cupcakes are so good, you won’t be able to stop at one. All of the tasty mix-ins these cupcakes have make them so amazing! Plus, they’re supremely
Read more

Move Over, White Claw: Hard Seltzer Goes Craft

Image
Getty Images There was derision in certain drinking circles when hard seltzer first captured the beverage zeitgeist in the mid-2010s . Then, when it became apparent that the fizzy fruity category was going to become a permanent fixture in consumer fridges around 2018 , many makers raced to catch up with demand. These days it’s clear that there are two hard-seltzer options: larger national brands—like White Claw , Truly and High Noon —and craft producers and upstarts that offer smaller-batch offerings. Hard Seltzer Finds Its Footing in Craft Spaces Mirroring the craft beer industry of the last 20 years, a lot of the innovation in hard seltzer flavor is happening through the smaller producers. And their offerings give consumers a chance to drink local and taste a sense of place. “Honestly, I don’t see the big brands as competition,” says Nick Smith the owner of Lumpy Ridge Brewing Co. in Estes Park, Colorado . “We’re playing different games. I believe in what makes us craft an
Read more

‘We’re Trying to Create a Legacy Region,’ Says Austin Hope, Winemaker and President of Hope Family Wines, American Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of John Fedorowicz The Winery has Championed Paso Robles Since its Days as a Cow Town. Though today it’s a globally recognized wine country full of stylish tasting rooms and lined with vines as far as the eye can see, Paso Robles , California , was little more than a dusty cowboy town when Chuck and Marilyn Hope bought land to plant vineyards here in 1978. Four decades later, Hope Family Wines produces a wide range of internationally distributed brands that are respected for both quality and affordability as well as market-leading creativity. “We became one of the larger farmers in the area,” explains their son, Austin Hope, who went from a kid playing in vineyards to a visionary for the family’s wine portfolio almost 30 years ago. “There wasn’t anyone here at the time. We went through the whole cycle of the wine industry.” They grew Zinfandel during the height of the White Zin craze, empowered the region’s Bordeaux boom and were an early adopter of the Rhône g
Read more

‘In Wine, the Most Important Decisions are Long-Term Decisions,’ says Sebastian Zuccardi, Director of Winemaking of Zuccardi Valle de Uco, New World Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of ZUCCARDI VALLE DE UCO / WINESELLERS LTD Letting the land and fruit of Argentina’s Uco Valley speak through wine has been a painstaking process of research and study. “ Zuccardi Valle de Uco is Uco Valley ,” says Sebastian Zuccardi, director of winemaking and third generation of the Zuccardi family. The winery has focused on elevating the Uco Valley region while positioning itself as one of its most iconic wine producers. The Zuccardis’ innovative spirit guided them to the Uco Valley in the early 2000s. Since then, they have explored it thoroughly, from a macro to a micro perspective. As a result, their winery is currently praised for its wines made with grapes from acclaimed appellations such as Altamira, Gualtallary and San Pablo. “As a family,” says Zuccardi, “what we did well was create something with deep roots by first understanding the region, then purchasing land, learning more about the region and finally building a winery.” In 2009, Zuccardi and his tea
Read more

Cocktail Competitions Promise Opportunity. But Who Really Wins?

Image
  For major spirits companies, cocktail competitions have long been a way to get products into the hands of creative bartenders and customers. Events start at the local level and scale all the way up to international tournaments, with potential for major prizes, mentorship from past winners, and rapid career growth.  Despite the potential benefits of getting involved with these kinds of events, not every brand wants to (or is able to) host. Independent spirit brands like Good Vodka , a vodka made from coffee fruit, find competitions too expensive and time-consuming for their small teams, which instead builds relationships with bartenders by “doing the legwork from bar to bar, account to account,” explains co-founder Tristan Willey. Willey won an Old Forester Old Fashioned Competition while working at Nomad, in addition to serving as a judge for similar competitions. He notes that judging comes with its own challenges, like drinking many Bloody Marys in quick success
Read more

A Simple Scotch and Soda Is a Refreshing Classic

Image
Stocksy Learning how to make the best Scotch and soda might sound unnecessary. After all, it’s just a combination of Scottish whisky , sparkling water and ice. In a glass. Mixing up a Scotch and soda should be as easy as falling off the proverbial log. However, it turns out there are a number of considerations that go into making the ideal version of this drink, also known as the Scotch highball. The History of the Scotch and Soda Its precise origins are murky, but the combination of Scotch and soda was making the rounds in both Britain and the U.S. in the late 1800s. Cincinnati barman C.F. Lawlor includes a whiskey and soda drink called the Splificator in his pioneering 1895 book The Mixicologist , plus a “High Ball” cocktail that features brandy or whiskey and seltzer over ice. More proof linking the Scotch and Soda to this era is a 1927 letter written by bartender and author Patrick Gavin Duffy, which was published in the New York Times. In it, Duffy states that he rarely s
Read more